Jill’s Chickpea Curry

CHICKPEA CURRY. Approx 6 persons.

1 tablespoon olive oil.

1cup chopped onions.

1 chopped red pepper.

1 1/2 cups chopped tomatoes.

2 19 oz. cans chickpeas, drained.

1 tablespoon chopped fresh mint.

1 tablespoon chopped fresh coriander.

2 tablespoons Patak’s curry paste, mild. (use medium for more strength).

Heat the oil in a pan. Add the onions and red peppers and fry lightly until softened but not browned, for about 5-8 minutes..

Stir in the curry paste and tomatoes and cook for another 5-8 minutes.

Add the chickpeas and cook for 2 minutes more.

Finally, add the chopped mint and coriander and gently stir into the mixture.

Serve immediately. ( I didn’t as I was keeping things warm in the oven, so I don’t think it matters that much)

Can be eaten hot or cold.


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